Recipe by MamaMcGreevy
"Beans, greens and chicken come together with tomatoes in a thick and creamy broth. This recipe, as with most chili recipes, doesn't need to be exact and can be altered to fit your taste or what you have on hand. The choice of greens is up to you - my first choice is kale, but you can use spinach, turnip greens, collards or a combination (my favorite)! If you use fresh greens, wash and chop them very fine before adding them to the slow cooker."
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canned black beans, rinsed and drained
canned white beans, rinsed and drained
2 (14.5 ounce) cans
petite diced tomatoes
1 1/2 cups
frozen cooked kale
chili powder, or more to taste
garlic and herb seasoning, or more to taste
1 1/2 teaspoons
skinless, boneless chicken breast halves
Wonderful recipe, and had a followed it, would have been perfect! i didn't have chili powder in my cupboard, neither did i have a can of tomoates. I did add some carrot, celery, and bell peppers though. I also used fresh flowering oriental kale instead of the frozen green. great idea adding kale to the chili! Thank you!!
I can't pinpoint it, but I didn't love it. Made exactly as it says, except for I added 3/4 c. of frozen corn.
Pretty yummy and a great way to use kale! I used "rotel" tomatoes instead of plain diced, fresh kale instead of frozen, threw in some garlic with the onion, no cream and whatever chili-type seasonings I had laying around (cumin, paprika etc). Came out great. But noticed the kale ended up soaking up the flavors more than anything else (kale was pretty spicy, while broth and beans mild).
This was so easy to make on a night I really was too tired to cook anything with a lot of effort. I skipped the kale since my husband does not like it, and added green bell peppers and corn! I also used soy black beans which added a nice flavor to the chili. Great recipe - thanks for sharing!
I thought this was a good recipe for a one pot meal. I substituted fat free evaporated milk for the heavy cream. It has the same thickening/creaming without all the fat. I also only used 3 cups of broth. In addition, I added cumin instead of the herb mix and added corn.
I really enjoyed this, but hubby complained about the kale while he ate a big bowl... So normal meal times in my house! I modified the recipe based on what I had, but I think still stayed true to recipe. I had dry white beans, so I started them in the crock pot the night before with some chicken broth, and added the onion and garlic (no garlic and herb seasoning), half the chili powder, and a generous amount of cumin. The next morning I proceeded with the recipe as written, adding kale, the rest of the chili powder, etc., and letting it slow cook for about 6 1/2 more hours. I did use fresh kale, about 4 or 5 cups, rather than frozen pre-cooked, and left out the salt because of all the broth I used. Because of dietary issues, I also subbed a brick of softened low fat cream cheese for the cream. Saved on fat, and the blood sugar problems of lactose. I garnished with a shredded queso and sliced avocado. Thanks for sharing! And tho the recipe didn't specify, I did not drain my tomatoes when I added them.
I have been wanting to make this for a while. I finally did last night. I turned out better than expected!!
I did make some changes to the recipe: I add carrot and celery and cooked the veggies and onion in the slow cooker because I wanted all the flavors in the chili (it also made it a one pot dish. instead of using cream to thicken it I pureed halve the beans and added a little corn starch. At the end I added a little brown sugar and cinnamon to make it sweet and spicy. I think the only thing I would change for next time is to add some cream corn to it.
I made this tonight for my family and we all loved it. I did not have garlic and herb seasoning so used cumin instead. I omited the heavy cream but served with cheese and sour cream. I used a bunch of fresh turnip greens - instead of chopping them I blended them with some of the chicken stock in my vitamix. Our only "complaint" was that this ended up more watery than we prefer (and I didn't want to transfer it to the stove to reduce it). I think next time I will cut the chicken stock in half. This recipe is definitely a keeper!
* Percent Daily Values are based on a 2,000 calorie diet.
Slow Cooker Chicken Chili with Greens and Beans
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 133
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